Muffins that taste like pumpkin pie – the best of both worlds!  These baked treats are hearty, very pumpkin-y, filling and of course, super simple to make. They have just 8 ingredients and three basic steps, and viola, you’ve got muffins. If you can stir, you can make these, I swear. They are also oil-free, as pumpkin is an excellent replacement for oils, and are awesome with a cup of coffee or for breakfast on the go.

I served these with a dollop of Chai Fluff, recipe will be coming soon!

Happy all things pumpkin season!

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Pumpkin Pie Muffins

A moist, hearty pumpkin muffin without oil, dairy or eggs and huge on taste.

Prep Time

10

Cook Time

25

Servings

Ingredients

• 1 15 oz can pumpkin puree (not pumpkin pie filling) (1 3/4 cups)
• 1/3 cup aquafaba
• 1 1/2 teaspoons vanilla extract
• 1 1/4 cups all purpose flour
• 3/4 cup cane sugar
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 2 teaspoon gingerbread spice (or pumpkin pie spice)
• 1/4 teaspoon salt (omit if aquafaba is salted)

Prep Time 10 Cook Time 25 Servings Ingredients 1 15 oz can pumpkin puree (not pumpkin pie filling) (1 3/4 cups) 1/3 cup aquafaba 1 1/2 teaspoons vanilla extract 1 1/4 cups all purpose flour 3/4 cup cane sugar 1 teaspoon baking soda 1/2 teaspoon baking powder 2 teaspoon gingerbread spice (or pumpkin pie spice) 1/4 teaspoon salt (omit if aquafaba is salted)

Instructions

1. Preheat oven to 350F. Lightly grease or spray a 12-cup muffin tin with oil or line with cupcake papers to keep it entirely oil-free.
2. In a large bowl, combine the pumpkin puree, aquafaba, and vanilla. Mix well.
3. Add the flour, baking soda, baking powder, gingerbread spice and salt and mix until completely combined.
4. Divide batter among prepared muffin cups and bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
5. Cool completely before serving. Store in an airtight container, preferably in the refrigerator.

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